CULA 1320 - Culinary I

3 sem hrs cr

This is the introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks, sauces and soups, poultry and egg cookery.  Prerequisite: CULA 1200  

In rare and unusual circumstances, a course prerequisite can be overridden with the permission of the Department Lead for the discipline.  

Transfer (UT) or Non-Transfer Course (UN): UN

Students will be able to…

• demonstrate basic knife skills and hand tool and equipment operation with emphasis on proper safety techniques.
• execute the dice, batonnet, julienne, mince and bias cuts on a variety of vegetables.
• identify and use herbs, spices, oils and vinegar, condiments, marinades, and rubs.
• demonstrate sanitary food handling techniques, safe work practices, and proper equipment and facility use and maintenance.
• execute and season a number of foundation dishes including stocks, cream soups, puree soups, starches, vegetables, grains, and poultry.